Deep, herbal, smoky, spicy not scorching
Mixed, generally Tamworth or Berkshire crossed on Lancaster / Duroc / Berkshire cross
Antibiotic Free, Vegetarian Fed, Family Farmed
Heritage Acres, Iowa, Missouri
CT Butt/Top of Shoulder
Pork, Sea Salt, Pimenton de la Vera Picante, Cumin, Red Chili flakes
1 - 2.5 lbs
Slice thinly for salumi platter or cheese plate, wonderful pizza topping.
Aged sheep's milk (Dante, Manchego),soft-ripened goat's milk (Zingerman Creamery's Lincoln Log), Comte, aged cheddars. Very versatile.
Sauvignon Blanc, Cava, Prosecco. IPA
"Knocked my socks off."— Steve Jenkins, Author,
The American Cheese Primer
"A well marbled hunk of pork shoulder with a brash swagger thanks to cumin and smoky Spanish paprika. Thin slices make a handsome addition to an appetizer platter, and dicings can go into a salad or provide the underpinning of a stew."— Florence Fabricant,
New York Times